Marinated mushrooms

This is a very fresh and delicious way to enjoy mushrooms. I would suggest not using any black-gilled varieties, such as Portobello, as they stain the liquor an inky colour. This dish can be very pretty when made with wild mushrooms, like the yellow chanterelle, blewit, amethyst deceiver and young cep (penny bun). But just making it with chestnut, closed cap, enoki or oyster mushrooms produces a delicious salad too.